For Chef Dale Talde, it looked like it was going to be a great year.
Last September, he had opened a fine-dining restaurant, Goosefeather, in New York’s Hudson River Valley, and it was a smash: Fans of Mr. Talde, who rose to fame on “Top Chef,” sought out the restaurant for its Hong Kong-inspired fare, signature cocktails and hip ambience. Mr. Talde projected that his sales would rise by $300,000 each month during June, July and August.
“Then…
This post first appeared on wsj.com
